Salmon flakes easily with a fork
The flesh turns opaque
The center is just barely translucent or no longer translucent, depending on preference
An instant-read thermometer reads 125°F to 130°F for medium-rare
An instant-read thermometer reads 135°F to 140°F for medium
An instant-read thermometer reads 145°F for fully cooked
The salmon feels firm but still slightly springy when pressed
The juices look clear, not raw or milky
The flesh separates easily along the natural lines of the fillet
The color changes from translucent to opaque throughout the thickest part